Creamy Peanut Miso Ramen (Print Version)
# Ingredients:
→ Broth and Noodles
01 -
1 tbsp vegetable oil
02 -
1 tbsp chilli crisp
03 -
4 cloves of garlic
04 -
2 inches of fresh ginger
05 -
1 tsp turmeric
06 -
1 lime
07 -
6 spring onions
08 -
2 tbsp miso paste
09 -
3 tbsp smooth peanut butter
10 -
3 tbsp tahini
11 -
400ml coconut milk
12 -
1.5 liters vegetable stock
13 -
Salt and pepper to taste
14 -
4 packs ramen noodles
→ Tofu Crumbles
15 -
2 tbsp vegetable oil
16 -
1 block of smoked tofu
17 -
1 tbsp soy sauce
18 -
1 tsp liquid smoke
19 -
1 tsp chilli oil
→ Garnish
20 -
Chilli crisp
21 -
Toasted sesame seeds
22 -
Fresh coriander leaves
23 -
Lime wedges
# Instructions:
01 -
Peel and grate the garlic and ginger. Zest the lime and cut into 4 wedges. Trim and finely slice the spring onions, separating the green and white parts. Open and drain the block of tofu.
02 -
Warm the vegetable oil and chilli crisp in a pan over medium heat. Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 minutes. Add the miso, peanut butter, and tahini to the pan and stir to combine. Add the coconut milk, stir to combine and bring to a gentle simmer. Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest.
03 -
Warm the vegetable oil in a frying pan over medium-high heat. Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy. Splash the soy sauce, liquid smoke and chilli oil into the pan and stir to coat the tofu pieces. Turn the heat right down and leave to stay warm.
04 -
Set aside any flavor pouches from the noodle packs for another dish. Turn the heat of the broth up to get the liquid bubbling. Add the noodles to the pan, making sure they're submerged and cook according to packet instructions (approximately 3-4 minutes).
05 -
Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles. Drizzle over a little chilli oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds. Top each bowl with a nice sprinkle of tofu crumble and serve with lime wedges immediately. Provide broth spoons and chopsticks for serving.
# Notes:
01 -
Reserve any flavor pouches that come with the ramen noodles for other dishes.
02 -
For a spicier version, add more chilli crisp to the broth.